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How many grams of solid Iodine are produced by the decomposition of 3.8 grams of hydrogen iodide gas? Round your answer to one decimal place. 2HI(g)-->I2(s) + HI2(g)
What is the PH after .15 mol of NaOH is added to .050 mol of propanic acid and ,080 M of sodium propanoate with a ka of 1.3x10^.5
A gas-filled balloon having a volume of 4.00 L at 1.2 atm and 25°C is allowed to rise to the stratosphere (about 30 km above the surface of Earth), where the temperature and pressure are -23°C and 3.00 multiplied by 10-3 atm, respectively. Calcula..
The freezing point of t-butanol is 25.50°C and Kf is 9.1°C·kg/mol. Usually t-butanol absorbs water on exposure to air. If the freezing point of a 12.0 g sample of t-butanol is 24.59°C, how many grams of water are present in the sample?
Calculate the pH of a buffer made by mixing 50.0mL of 0.10M acetic acid (HC2H3O2) with 50.0mL of 0.10M sodium acetate (NaC2H3O2)
When a student transfered HCL to a graduated cylinder for addition to the sample , several drops ran down the outside of the cylinder and on to the laboratory bench . Explan the potential danger of this situation , and suggest a good way to clean ..
A 4.70 g nugget of pure gold absorbed 260 J of heat. The initial temperature was 28.0°C. What was the final temperature.
Based on the stereochemistry of the addition of bromine to cinnamic acid write the structure of dibromide product(s) that you think will be formed as the result of the reaction of Z-2-pentene with bromine.
What is the limiting reagent in the reduction of C10H16O with NaBH4 assuming you initiate it with.1 g of sodium borohydride and .1 g of camphor?
What is the mass in grams of 1.56 moles of menthol?
calculate the volume of 19.4 M sulfuric acid that must be added to water to prepare
What is the titer of the iodine solution of the .1000g sample of pure ascorbic acid 23.52 ml I2.
A sample of fresh grapefruit juice was filtered and titrated with the above I2 solution. A 100 mL sample of the juice took 9.85 mL of the iodine solution to reach the starch endpoint.
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